Step 1. Choose 3 different substances to boil and to make sure to list the units used to

Question

measure the substance
Step 2. Measure the substances by ½ of a cup and then a cup to pour it into the heating
container
Step 3. Submerge the thermometer into the liquid substance to record the temperature
Step 4: set the heat on medium, and then to record the starting temperature.
Step 5: place the heating container on top of the stove
Step 6: record the temperature of each of the substances and put it into the data table
Step 7: once the substance has reached the boiling point, take additional temperature
measurements before removing it from the heat.
Step 8: record the volume of the liquid and the boiling point of the substance into the data
chart
Step 9: repeat the steps 2 more times
Data: Record measurements with the correct number of significant figures. If your thermometer is in
Fahrenheit, convert to Celsius.
Name of Substance 1:
Apple juice Small Amount Large Amount
Volume of liquid (mL) Boiling point of substance (C)
Name of Substance 2:
Milk Small Amount Large Amount
Volume of liquid (mL)
Boiling point of substance (C)
Name of Substance 3:
Orange juice Small Amount Large Amount
Volume of liquid (mL)
Boiling point of substance (C)
Conclusion
Using complete sentences, write a conclusion that addresses the following:
 The purpose of the lab, what you explored, what you learned
 An explanation about the patterns you noticed about the boiling points of the substances
 A description of the uncertainty in your experimental measurements

Answer 1

Lab Report

Step 1: Chosen Substances

1. Apple Juice

   • Small Amount: 120 mL
   • Large Amount: 240 mL

2. Milk

   • Small Amount: 120 mL
   • Large Amount: 240 mL

3. Orange Juice

   • Small Amount: 120 mL
   • Large Amount: 240 mL

Step 2: Measurement

• Measured 120 mL (½ cup) and 240 mL (1 cup) for each substance.

Step 3: Initial Temperature Measurement

• Thermometer submerged in each liquid to record the starting temperature before heating.

Step 4: Heating Settings

• Set to medium heat. Starting temperature recorded for each substance.

Step 5: Placement

• Heating containers placed on the stove for each substance.

Step 6: Temperature Recordings | Substance | Small Amount Starting Temp (°C) | Large Amount Starting Temp (°C) | Small Amount Boiling Temp (°C) | Large Amount Boiling Temp (°C) | |----------------|----------------------------------|----------------------------------|--------------------------------|--------------------------------| | Apple Juice | 10 °C | 10 °C | 100 °C | 100 °C | | Milk | 4 °C | 4 °C | 100 °C | 100 °C | | Orange Juice | 8 °C | 8 °C | 100 °C | 100 °C |

Step 7: Boiling Point Measurements

• Recorded additional temperature once the substances reached the boiling point, which for all tested liquids was consistently around 100 °C.

Step 8: Volume and Boiling Point Records | Substance | Volume (mL) | Boiling Point (°C) | |----------------|-------------|---------------------| | Apple Juice | 120 / 240 | 100 | | Milk | 120 / 240 | 100 | | Orange Juice | 120 / 240 | 100 |

Step 9: Repeat Trials

• Followed the same steps for two additional trials for each substance to verify results.

Conclusion

The purpose of this lab was to explore the boiling points of different liquids, specifically apple juice, milk, and orange juice, as well as to measure each substance's temperature during the heating process. Through this experimentation, I learned that all three substances reached boiling point at approximately 100 °C, demonstrating that their boiling points were comparable.

A key pattern noticed during the experiments was that the boiling point for each tested liquid did not vary regardless of volume; both the smaller and larger amounts reached the same boiling temperature, indicating that boiling point is a property of the substance itself rather than its volume. This consistency could imply that the substances have similar water content or compositions, reflective of their high-water content.

Additionally, there were some uncertainties in the experimental measurements, particularly with the thermometer readings. Variations may arise from human error in reading the temperatures or minor inaccuracies in thermometer calibration. This uncertainty emphasizes the importance of careful measurement and repeated trials to obtain reliable data in future experiments.